1 can (15 oz) black beans, rinsed and drained
1½ cups shredded cheese (cheddar or Mexican blend)
8-10 corn tortillas, cut into strips or quarters
1 tsp chili powder
1 tsp cumin
Salt & pepper, to taste
Fresh cilantro, chopped (for garnish)
Sour cream (for serving, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Mix the Filling:
In a large bowl, combine the shredded chicken, corn, black beans, 1 cup of enchilada sauce, chili powder, cumin, salt, and pepper. Mix until well combined.
Layer the Casserole:
In a greased 9×13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. Layer half of the tortilla strips over the sauce. Add half of the chicken mixture, then sprinkle with half of the shredded cheese. Repeat the layers, finishing with the remaining cheese on top.
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